Coconut Peanut Chicken
Heat about 1 inch of oil in bottom of pan or pot with high sides to avoid splatter. Oil should reach 320-340 degrees before frying.
Combine first three ingredients in a bowl.
Combine egg yolks and salt and whip until frothy. Fold into flour mixture. Add more flour to thicken, if needed.
Dunk chicken until well-coated, then roll in coconut-peanut mixture.
Fry until golden brown.
Raspberry Sesame Vinaigrette
Combine all ingredients, except oils, in stainless steel bowl.
Add sesame and grapeseed oils in measuring cup or vessel suited for pouring.
In a steady stream, whisk oil into first liquid mixture, making sure to emulsify (or whisk until all ingredients appear mixed).
Pour into container with tight-fitting lid. When ready to serve, shake well.
Place chicken atop salad and drizzle with dressing. Serve and enjoy!